Preparation

Place potatoes in a pot with a steamer basket with about 1 inch of water in the bottom. Steam potatoes until tender, about 10-15 minutes. Remove and place in a large mixing bowl. Keep warm.

In a large sauté pan over medium heat, cook bacon until almost brown. Remove and drain on paper towels. Do not drain the bacon fat from the pan. Add onion to fat and cook on medium heat for 2 minutes. Add red bell pepper. Cook until tender. Reduce heat to low and add red wine vinegar. Add brown sugar, Dijon mustard and chicken stock. Reduce this mixture until a syrup forms. Add potatoes and bacon to the sauté pan and toss gently to coat. Serve warm.